Tidewater Basketry Guild Recipes

TBG Chef Rhonda Jones May 2003

Fiesta Dip

16 oz can refried beans
1 cup salsa
4 oz diced green chilies
1/2 cup shredded cheddar cheese
chopped green onion and sliced black olives
(I normally double this)

Combine beans, salsa and chilies, mix well. Spread into a 2 quart shallow baking dish. Sprinkle with cheese. Bake at 400 for 10 minutes. Garnish with green onion and black olives. Rotel tomatoes work well in place of the salsa. I've used fat free refried beans and haven't noticed a difference.